Blueberry Loaf Cake Recipe

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert.
We always look forward to summer, when fresh blueberries appear in the market.
-Nancy Anderson, Broomall, Pennsylvania

Nutritional Facts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries.

Pour into a greased 9-in. x 5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.Yield: 1 loaf.

Editor's Note: Individual slices can be wrapped and frozen, then thawed for a quick dessert.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Originally published as Blueberry Loaf Cake in Reminisce
July/August 1999, p49

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"Very good, I am not much of a baker and this turned out perfect. I added fresh raspberries as well as the blueberries. I have an allergy to cinnamon so I just used brown sugar on top and it came out perfect! Much better eaten hot, my boyfriend love it!"